Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme

Journal of Agricultural and Food Chemistry
Ahmed S EissaSaad A Khan

Abstract

Dynamic and steady shear rheology is used to examine the synthesis of low-pH (approximately 4) whey protein gels obtained through a two-step process. The first step involves cross-linking of whey proteins at pH 8 and 50 degrees C using transglutaminase enzyme, while the second step entails cold-set acidification of the resulting solution using glucono-delta-lactone (GDL) acid. During the first step, the sample undergoes enzyme-catalyzed epsilon-(gamma-glutamyl)lysine bond formation with a substantial increase in viscosity. Acidification in the second step using GDL acid leads to a rapid decrease in pH with a concomitant increase in the elastic (G') and viscous (G' ') moduli and formation of a gelled network. We examine the large strain behavior of the gel samples using a relatively new approach that entails plotting the product of elastic modulus and strain (G'gamma) as a function of increasing dynamic strain and looking for a maximum, which corresponds to the yield or fracture point. We find the enzyme-catalyzed gels to have significantly higher yield/fracture stress and strain compared to cold-set gels prepared without enzyme or conventional heat-set gels. In addition, the elastic modulus of the enzyme-catalyzed gel is also h...Continue Reading

References

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Citations

Feb 11, 2016·Journal of Agricultural and Food Chemistry·Himan NourbakhshMohammad E Mousavi
Mar 16, 2012·Journal of Food Science·Debra A Clare, Christopher R Daubert
Jun 16, 2010·Journal of Food Science·Debra A Clare, Christopher R Daubert
Nov 26, 2015·Food Chemistry·Arash Abaee, Ashkan Madadlou
Oct 1, 2014·Wiley Interdisciplinary Reviews. Nanomedicine and Nanobiotechnology·Sameer SathayeDarrin J Pochan
Jan 1, 2010·Annual Review of Food Science and Technology·Johanna BuchertKristiina Kruus
May 24, 2016·Food Chemistry·Himan NourbakhshSundaram Gunasekaran
Sep 29, 2007·Advances in Food and Nutrition Research·Mary Ann Augustin, Punsandani Udabage
Sep 25, 2018·Journal of Texture Studies·Ali AlghoonehStefan Kasapis
Jan 19, 2020·Carbohydrate Polymers·Seyyed Mohammad Reza MousaviSamira Yeganehzad
Jun 9, 2005·Journal of Agricultural and Food Chemistry·Ahmed S Eissa, Saad A Khan
Apr 27, 2007·Biomacromolecules·Collins AppawJohn F Kadla

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